My wife and I were looking for a Boneless Chuck Roast the other day to make our go-to pot roast in the crock pot...I know, it's sacrilegious to some, but it's convenient and very tasty during a busy week. Publix didn't have any Boneless Chuck Roasts, but they did have a few Boneless Shoulder Roasts. The shoulder roast didn't seem to have as much marbling or fat pockets, but we decided to get it anyways since it was all they had in stock. Well, we got sidetracked and ended up not even making the pot roast. Yesterday, we had extra time on our hands and I wanted to smoke something up on the grill....and since I had the 2.8 lb shoulder roast in the fridge already, I figured I'd give it a try for Pulled Beef.

Smoked it up with some Jack Daniel's Whiskey Barrel Oak Chips....I've been on an Oak kick lately, and I love the aroma of the whiskey barrel chips.

It shrunk up quite a bit, and I was counting on it being super dry since it didn't have much fat at all. But it actually wasn't all that bad, and the added sauce compensated for the leanness quite a bit.

The sauce was a mixture of Horseradish, Mayo, Lemon Juice and S&P. My wife doesn't like Horseradish all by itself because of the spiciness factor, so this was a great compromise. I have to admit, I think I liked this sauce more. My neck hairs weren't standing up on end and I wasn't breathing fire out of my nose with each bite. The Lemon Juice gave it a nice refreshing flavor as well.

Served up with some fresh Squash and Zucchini Casserole. We picked the veggies yesterday morning from our garden, which we are very excited about. It's the first time we've been able to keep a garden alive!